blackberry & peach galette with cream cheese crumble.

easy summer treat!

i reluctantly turned on the oven in the middle of the day to make this - which is usually something i’m against during summer months…but sometimes you get an idea and you have to go with it.

or sometimes you have an aging peach that needs to be eaten NOW.

of course a fruit galette has become an easy foolproof summer dessert - but adding a streusel or crumble atop? that seems like a new thing to me.

cream cheeeeeese crumble to be exact.

i love a sweet, savory, tart & sour balance. since theres no sugar added to the fresh fruit, the sugary cream cheese crumble adds just the sweetness and texture that this rustic little pie needs.

galettes are great because they don’t have to be perfect, and they won’t be. it will look like a absolute pile of mess, but taste like a fancy pie.

and if you want to make this even easier, just use pre-rolled store bought pie dough. though i highly recommend making your own.

you could stop here with the raw sugar sprinkled on the crust……

or go hard with the salty sweet cream cheese crumble. mmm mmmm mmmmmmmm.

^ this looks like a wild pile of who knows what. ignore this photo.

burble burble burble.

obviously you can use whatever fruit you like - something that makes sense in a pie - use your best fruit judgment.

i’d say this tastes better cold! or maybe i was just too hot & bothered to thoroughly enjoy when it came out of the oven.

so use that delicious summer fruit, folks, and share a slice with a friend!

Blackberry & Peach Galette with Cream Cheese Crumble

Makes (1) 12-inch Galette

Serves 4-6

Total Time: 2 hours, 45 minutes - Active Time: 30 minutes - Bake Time: 30 minutes

(Crust Recipe from Alison Roman’s ‘Dining In’ Cookbook, “The Only Piecrust” recipe - halved here)

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour, plus more for rolling

• 1 tsp. sugar

• 1/2 tsp. kosher salt

• 1 1/4 sticks unsalted butter (10 TB), cut into 1-inch pieces, chilled

• 1/2 TB apple cider vinegar

• 1/8 - 1/4 cup ice water

For the cream cheese crumble:

• 4 oz. cream cheese, chilled

• 1/3 cup flour of choice

• 1/3 cup brown sugar

• 1/4 cup granulated white sugar

• 1/4 tsp. kosher salt

• 1/4 tsp. cinnamon

For the filling, etc.:

• 2 ripe peaches, sliced

• 1 cup fresh blackberries, halved if large

• 1/4 of a lemon

• 1 egg + 1 tsp. water (for crust egg wash)

• raw sugar (optional)

Instructions-

Make the dough/crust ahead of time to allow 2 hours to chill, or chill overnight:

In a large bowl, combine the flour, sugar & salt. Add the chilled butter cubes and toss to coat in the flour mixture, then use your hands to smash the butter between your fingers. Incorporate the butter into the flour mixture until it appears shaggy and flaky.

Combine the vinegar and the ice water and drizzle it over the flour + butter mixture. Run your fingers through the mixture to evenly distribute the water through the flour until the dough starts coming together.

On a lightly floured work surface, knead the combined dough a few times to gather up and incorporate any dry bits. It will not be smooth or shiny. Knead the shaggy mass with your palms a few more times, then pat into a flat disk about 1 inch thick. Wrap the disk with plastic wrap and refrigerate at least 2 hours.

Make the cream cheese crumble:

Add all ingredients for the crumble in a small bowl and gently combine with forks or your clean fingers to create sugary coated crumbles of cream cheese blobs in various sizes. Chill for 5 minutes if the blobs have softened too much.

Put it all together:

Preheat oven to 400 degrees F. Prepare a piece of parchment on a baking sheet and lightly spray with cooking spray.

Roll out chilled galette crust on a lightly floured work surface until it’s about 1/8 inch thick, depending how big/small, thick or thin you’d like your galette to be.

Pile the fresh peaches and blackberries in the center of the rolled out dough, leaving a thick 2-3 inch border. Fold the edges over, just to contain the fruit like a pocket, leaving the fruit in the center exposed still.

Brush the crust liberally with egg wash and sprinkle with raw sugar. Bake for 10 minutes.

Remove from oven and squeeze lemon all over the hot fruit, which should be soft and bubbly. Cover the entire galette with the cream cheese & sugar crumbles, gently pressing as much as you can into the edge of the crust. Return to oven and bake for an additional 20 minutes, until the crust is golden brown.

Remove from oven and let cool until slightly firm, then lift the galette on the parchment to cool on top of a cooling rack.

Slice and serve a la carte, or with ice cream. Store in the fridge. This is a great cold treat, too!

qp

bon appétit strawberry shortcakes.

summer is here, baybeeeeee.

this recipe comes straight from bon appétit magazine! well, from their amazing simple cooking resource site called basically. i LOVE how each step in a recipe is written out, followed immediately by a video of what that step should look like IRL. this is super helpful so you don’t have to scroll up and down to find a photo of what your food should look like in the moment.

damn. i thought i had just invented something but after a 2-second google search, it’s already a thing. i was thinking of a rubber thimble-like cover for your finger while you’re cooking or baking so you don’t have to wash your hands every time you go to touch your phone or scroll on the recipe and not cover the phone in flour or various goo. turns out this is called a finger stylus. eff. i’m always thinking i’ve come up with an invention, but alas, it already exists. also…..lol, i guess one could just use a regular pen stylus in this situation. i’m just hyper paranoid about washing stuff off my hands i guess. what a time suck! ok clean phone screen rant over.

soooo, i’ve been wanting to make really good strawberry shortcakes, and figured i’d just leave this one up to the experts. i decided to take photos because those pretty berries were calling to get their picture taken!

the one thing i changed here was adding blackberries & mint to the berry mixture :) because, summer mint obsession.

the shortcakes are freaking amazing and just shortcake perfection. super layered and buttery, with a touch of crispety sugar baked on top.

prepping these berries brought me straight back to the days when i worked at burgerville in high school. in the summertime, they have a different seasonal fresh berry each month, and we’d have to come in super early to prep the strawberries (and also the walla walla onion rings). that was my first real job, and i loved ittttt.

i had thought that working in “fast food” was going to be super gross & weird behind-the-scenes, and i bet some places are - but lemme tell ya that BV is too legit to quit in this department. every process back there was super clean and not gross, and the way they cooked the food was, as it should be - cooked to order. anyhoos, i was pleased even as a high school punk that my establishment of employment was on the up and up and super legit. and such good food, by the way. a pnw classsssssiq.

it was actually so much fun working there with mostly people my same age. it was kinda just like hanging out with my friends and slinging milkshakes while we were at it. getting in early in the summer to prep berries and onion rings was FUN and chill. p.s. those delicious walla walla onion rings are truly each hand-dipped by a human - i know this because i hand-dipped many, many onion rings back in those days.

back to the shorty cakes, WHOA YUM. so so so glad i made this recipe from bon app. pete and i both thought the addition of blackberries and mint was delightful, however i could have gone for just a plain strawberry shortcake after all. keep it classic, ya know?

i watched molly baz make this shortcake recipe (in their ‘shortcake’ highlight) on instagram (twice) and i wasted no time getting after it myself.

the addition of sour cream not only in the shortcake, but in the whipped cream = genius. adding something quite tangy to something that’s usually soo sweet was a great idea... in fact, i’d probably leave out 1 TB of sugar in the whipped cream if i made this again, because there’s sugar in every component. but for the sweet-toothed general masses, follow the recipe exactly.

the beauty of this not being my own recipe is that i don’t have to type it all out now. heheHHeeHEHHHhhhhh.

find the bon appétit shortcake recipe here!!!

the biscuit/shortcake part is amazeballs on its own (or with more buttah, lolll yummm) so no part of this will go to waste if you use up all the berries.

or vice versa, just use the berries & cream if you don’t want to eat the biscuit.

berries & cream, berries & cream, i’m a little lad who loves berrrrrrrieeeeessss & creeeeeeeeeam. still funny.

high kick!!!!!!

thanks, bon appétit. you rock. never change. keep in touch. HAGS. have a great summer.

qp